Finely grind the Biscoff cookies in a food processor.

Melt the butter in a saucepan over low heat.

Mix the melted butter with the crushed cookies to form a cookie dough.

Press the cookie dough firmly into a springform pan lined with parchment paper using the back of a spoon. Refrigerate briefly.

Add the raspberries and granulated sugar to a frying pan over medium heat. Let the mixture simmer for 5-7 minutes, stirring regularly.

Place a sieve over a bowl and pour the raspberry mixture into it. Press firmly with a spatula or spoon to extract the juice, leaving the seeds behind.

Transfer the strained raspberry juice to a piping bag and set aside.

Beat the cream cheese, crème fraîche, granulated sugar, and vanilla sugar with a mixer for 1 minute until smooth.

Sift in the cornstarch and mix for another minute. Put the mixer aside and use a spatula. Add the eggs one at a time, folding them gently into the batter.

Pour half of the cheesecake batter over the cookie crust and smooth it out.

Scatter the halved Biscoff cookies over the batter and drizzle thin lines of raspberry syrup on top.

Pour the remaining cheesecake batter over it and smooth it out again.

Preheat the oven to 125°C (257°F).

Bake the cheesecake for 60-65 minutes, or until the edges are set and the center slightly jiggles.

Turn off the oven and leave the cheesecake inside for 1 hour to prevent cracks.

Let the cheesecake cool completely, then place it in the freezer for 4-5 hours, or until firm.

Cut the cheesecake into small, equal squares.

Melt the white chocolate using a double-boiler.

Dip each cheesecake bite into the melted chocolate and place them on a sheet of parchment paper.

Drizzle with more melted white chocolate and sprinkle dried raspberries on top.